Description
A bright, hearty salad mixing tender shredded chicken with creamy chickpeas, crisp cucumber, cherry tomatoes, and fresh parsley, all tied together with a lemon-olive oil dressing.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, drained chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Toss gently to distribute the ingredients evenly.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the salad and toss to coat. Taste and adjust seasoning as needed.
- Serve chilled or at room temperature.
Notes
Store in an airtight container for up to 3–4 days. Keep dressing separate if storing longer for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 30mg